- 4 eggs
- ½ heavy cream (if you don’t have heavy cream, substitute ¾ cup 2% milk for the cream and water)
- ¼ water
- 1 cup fresh spinach
- 1 cup sliced mushrooms
- 4 shallots sliced moderately thin
- 1 tbsp minced garlic
- ½ cup shredded Swiss cheese
- ½ cup shredded Colby Jack cheese
- ½ tsp salt
- ½ tsp ground pepper (more if you love pepper!)
- 1 tsp garlic powder (less if you aren’t a fan)
- 1 tsp parsley flakes
Preheat oven to 400* F.
Note: I have tried blind baking a quiche crust and was not a fan, but it wasn’t terrible. If you want to try it, just remember to line the crust with aluminum foil and put some dried beans or ceramic weights in to keep the bottom from puffing up. 8 minutes at 350* F should do it.
- Sauté the spinach and mushrooms with the shallots until the spinach is pretty well cooked and the mushrooms have released most of their moisture. Medium-high heat for about 10 minutes usually does the trick. If you are using minced garlic, add it at the very end to prevent scorching and making it bitter.
- Whisk the eggs, heavy cream and water (or milk if that’s what you’re using) in a large bowl. Add your seasonings and whisk well. Let your vegetables cool a little bit and then add them. Dropping them in while they’re hot may cook some of the egg mixture on the spot, which is not great! Stir in the veggies and cheeses. Mix well.
- Use a mug or measuring cup or pour directly into your crust. Sprinkle parsley on the top of the mixture.
- Carefully transfer to your oven and avoid spills!
- Bake at least 45 minutes. Top will puff up and brown beautifully, and a toothpick inserted in the center should come out clean (no gooey egg attached).
- Let it cool for about 30 minutes before serving. Enjoy!
Feel free to mix it up and experiment with other ingredients! Add whatever sounds good to you and your family.